On Weydingerstraße, SAN sits behind a restrained façade.
Tomoya Sakashita previously worked the counter at several Berlin sushi and noodle bars before opening his own room here. The menu pairs omakase with a tight roster of nigiri, sashimi and warm plates; the fish comes from a fixed circle of European suppliers. The interior is cut minimalist, the open kitchen pulls the eye to the counter. Karaage chicken anchors the warm side of the card against the raw line-up. The table is held for two hours per the reservation note.
